Quick Thermomix Pad Thai

Looking for a quick and easy meal that is fresh and will feed the family? It has been tested by hundreds of families and has made its way onto the weekly rotation of many… is there any better compliment?

Thermomix Pad Thai

This Quick Thermomix Pad Thai was originally featured in The 4 Blades Podcast Episode 76: Thermomix Thai Recipes, along with some fabulous Thai curries from Nikalene of Skinnymixers.

Bec wanted to call it ‘Quick Un-Authentic Thermomix Pad Thai’. Joe said no.

What makes it un-authentic? Well, it doesn’t have sugar, as pad thai usually does. Also, the vegetables are chopped up in the Thermomix, rather than left in matchstick form. The great news is that this Thermomix Pad Thai has good-for-you ingredients, it really goes a long way (feeding a crowd) and it doesn’t cost the earth. In fact, we chose to feature it in The Budget Issue of our digital magazine, as it’s such a cost effective meal.

For a bit of fun, check out the video below. It’s Bec and Joe showing how quick and easy it is to make this Thermomix Pad Thai on Day 1 of 30mix. 30mix was the 12 day challenge we run – a new recipe and video every day, each taking less than 30 minutes to complete. It was great fun. Be sure that you are on our mailing list to hear about our next one!

Give this Thermomix Pad Thai  a try, and let us know what you think in the comments below!

If you need it to be egg-free, omit the egg.

If you need it to be nut-free, omit the nut garnish, and replace the peanut oil.

If you need it to be vegetarian, substitute the chicken with tofu and the fish sauce with soy sauce .

If you need it to be vegan, omit the egg, substitute the chicken with tofu, and the fish sauce with soy sauce.

Quick Thermomix Pad Thai

Serves 6
Prep time 25 minutes


  • 1 handful Fresh Coriander
  • 120g Carrot (roughly chopped)
  • 120g Capsicum (roughly chopped)
  • 200g Thick Dried Rice Noodles
  • 2 cloves Garlic
  • 1 Spring Onion
  • 1 Red Chilli (large)
  • 30g Fish Sauce
  • 30g Tamarind Paste
  • 90g Peanut Oil
  • 1 Egg
  • 500g Chicken Breast (sliced into strips)
  • 1 handful Bean Sprouts
  • 1 Lime (halved, juice only)
  • 1 handful Peanuts (roasted, unsalted, roughly chopped)


Step 1
Boil a kettle of water
Add coriander (30g) to the bowl.
Chop Speed 7 / 1 second.
Step 2
Add carrot (120g) and capsicum (120g) to the bowl.
Chop Speed 7 / 1 second.
Set vegetables aside.
Step 3
Pour the kettle over the rice noodles sitting in the thermoserver, or insulated server of choice.
Set a timer for 10 minutes. Drain the noodles after this time.
Step 4
Add garlic (2 cloves), chilli (1) and spring onion (1) to the bowl.
Chop Speed 7 / 1 second. Scrape down the sides.
Step 5
Add fish sauce (30g), tamarind paste (30g) and peanut oil (30g) to the bowl.
Mix Speed 6 / 5 seconds.
Heat 2 minutes / 90C / Speed 3.
Step 6
Heat remaining peanut oil in a large frypan on the stove.
Step 7
Add egg (1) to the bowl.
Combine Speed 3 / 5 seconds.
Step 8
Add chicken strips (500g) and half the mixture to a frypan on the stove.
Cook the chicken through.
Step 9
Add the drained noodles, chopped veg, bean sprouts (handful), remaining mixture and peanuts to the frypan. Mix thoroughly.
Step 10
Squeeze lime over the top and garnish with some fresh coriander leaves and extra peanuts. Season with salt if preferred.

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